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Barbecue Sauce, continued
Combine all ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce
heat; cover and simmer for 30 minutes. Discard by leaf. Yield: 1 ½ cups.
Lamb Kabobs
DoLores Kounovsky
Can also be made with pork, beef, venison, chicken, or turkey.
1
2
2
½
½
½
½
cup cooking oil
/3 cup cider vinegar
tablespoons Worcestershire sauce
medium onion, finely chopped
teaspoon salt
½ teaspoon marjoram
½ teaspoon dried rosemary
2 ½ pounds boneless lean lamb, pork, beef,
venison, chicken, or turkey, cut into 1 ½
to 2" cubes
teaspoon sugar
teaspoon dried basil
large rolls or buns
In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover
and let marinate for 24 hours, stirring occasionally. When ready to cook, thread meat on metal
skewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes.
Remove meat from skewers and serve on rolls or buns. Yield: 8 servings.
Pork Chops & Stuffing
Joyce Mueller
4
to 6 pork chops
¼ cup water
3
2
¼
¼
cups soft bread cubes
tablespoons chopped onion
cup chopped celery
¼ teaspoon poultry seasoning
1 can cream of chicken or cream of
mushroom
cup melted butter or margarine
soup (we prefer chicken)
1/3 can water
Brown chops on both sides; place in shallow baking dish. Sauté onion and celery in butter.
Lightly mix with bread cubes, ¼ cup water, and poultry seasoning to make stuffing. (To save
time I often use stuffing mix such as Stove Top for the stuffing.) Place a mound of stuffing on
each chop. Blend soup and water; pour over. Bake at 350º for 1 hour or until tender.
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